Rabbit with Mediterranean Flavor
Rabbit with Mediterranean flavor is a dish that brings with it the typical Italian aromas and flavors. With a combination of ingredients like bergamot, peppers, and anchovies, you get a dish rich in contrasts and tasty nuances.
Slow cooking in the earthenware pot is essential to capture and amplify every aroma of the ingredients. The rabbit, thanks to its tender and flavorful meat, perfectly lends itself to this preparation that requires patience and attention to detail.
Bergamot gives the dish a citrusy freshness, which blends harmoniously with the sweet and slightly spicy flavor of the peppers. The addition of anchovies, offering a sea aroma, completes the sensory experience.
This dish is a true ode to the Mediterranean culinary tradition, characterized by the use of fresh and genuine ingredients. It’s a dish that tastes of home, warmth, and hospitality, perfect to share with friends and family.
The slow cooking in the earthenware pot allows for the use of very little fat, simplifies the steps, as all the ingredients are cooked at the same time. The result is a preparation rich in aromas and taste
Rabbit with Mediterranean flavor is a real delight for the palate and the soul, capable of providing unique and unforgettable sensations. Preparing it is a gesture of love towards oneself and those who will have the privilege of tasting it. Enjoy your meal!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Rabbit, peppers, and anchovies…
- 1 rabbit
- 2 peppers
- 6 salted anchovies
- 1 bergamot (zest)
- 1 tbsp dried oregano
- 1 onion
- 1 clove garlic
- 1 celery (stalk)
- 1 carrot
- 1 walnut butter
- 1 tbsp flour
- to taste salt
- to taste olive oil
Tools
An earthenware pot, or a pot with a good seal. The tools I use in my kitchen I mostly purchase on Amazon, so if you’d like to know them, click Here
Steps
First, clean and cut the rabbit into pieces!
Prepare your pot, and pour a little oil; add the rabbit and after cutting all the vegetables and deboning the anchovies, arrange in the pot
Add the salt and 2 glasses of water…
Cover with a lid and start cooking; the rabbit will cook slowly, the vegetables will completely disintegrate; if necessary, add very little water during cooking, keep the stove at low intensity; When you notice the rabbit starts sticking to the pot, do not add any liquid but let it color, add a glass of water and the butter with flour that you will prepare in advance by mixing them together; They will give an additional touch of density to the final sauce.
Serve the rabbit hot, you can optionally debone it, cut into pieces, blend the vegetables and serve as a summer appetizer with a julienne of raw vegetables.
It keeps in the refrigerator for two days without problems.
